| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Kidney beans soaked over |
|
|
night |
| 1 |
T |
Olive oil |
| 1 |
|
Clove of garlic crushed |
| 1 |
|
Onion finely chopped |
| 3 |
T |
Parsley finely chopped |
| 1 |
T |
Fresh rosemary chopped or 1 |
|
|
tsp dried rosemary |
| 3 |
|
Ripe tomatoes, peeled |
|
|
seeded & chopped |
|
|
Black pepper to taste |
|
|
Salt to taste |
| 2 |
T |
Parmesan cheese, optional |
INSTRUCTIONS
Source: With permission from Gourmet, 300 pesos Drain & rinse the
kidney beans well. Cook the beans in a saucepan or in a stew pot with
enough water to cover them for about 30 minutes or until they are
soft. Drain them & keep them aside(reserve). Heat the olive oil in a
saucepan & fry the garlic and onion till lightly browned. Add the
tomatoes, the rosemary, the parsley & pepper to taste. Reduce the
sauce till it thickens. Add the reserved beans & salt to taste & cook
15 minutes more. This can be used as a main dish accompanied by pita
bread and a salad. To serve the cooked beans, put then in the center
of a large serving plate, surrounded by triangles of pita bread &
sprinkle grated parmesan cheese on top. Posted to JEWISH-FOOD digest
V97 #010 From: "NINO BARONE Inc." <nbarone@chisnet.com.mx> Date: Sat,
11 Jan 1997 07:31:48 -0600
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”